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Stuffed Plum Tomatoes




Source of Recipe


chef at world recipes


List of Ingredients




2 hard-cooked eggs, peeled
6 to 8 anchovy fillets
3 Tbs (45 ml) capers
1 scallion (spring onion), finely chopped
4-6 ripe plum tomatoes, halved lengthwise and hollowed

Recipe



Combine the eggs, anchovies, and 2 tablespoons (30 ml) of the capers
in a food processor and blend until smooth. Stir in the chopped
scallions and spoon into the tomato shells. Garnish with the
remaining capers and serve at room temperature. Serves 4 to 6.